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Mini Roast Beef and Horseradish Panini Triangles

Mini Roast Beef and Horseradish Panini Triangles

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 24


  • 3 Tbs. horseradish cream
  • 1/2 cup crème fraîche
  • 1/4 tsp. salt
  • 3 Tbs. minced fresh chives
  • 12 slices white sandwich bread
  • Olive oil for brushing
  • 9 oz. thinly sliced roast beef
  • 3 oz. thinly sliced aged cheddar cheese


Preheat an electric panini press to medium-high heat according to the manufacturer's instructions.

In a small bowl, whisk together the horseradish cream, crème fraîche, salt and chives. Set aside.

Brush one side of 6 of the bread slices with olive oil. Lay the slices, oiled side down, on a clean work surface and brush the tops of each slice with 1 1/2 Tbs. of the horseradish mixture. Place 1 1/2 oz. roast beef and 1/2 oz. cheese on each of the 6 slices. Top each with one of the plain bread slices and brush the tops with olive oil.

Place 3 of the sandwiches on the preheated panini press and cook according to the manufacturer's instructions until crispy and dark golden brown, 3 to 5 minutes. Transfer the sandwiches to a cutting board. Repeat with the remaining sandwiches.

Cut the crusts off the sandwiches. Cut each sandwich diagonally and then diagonally again, forming 4 triangles. Transfer to a platter and serve immediately. Makes 24 hors d'oeuvres.
Williams-Sonoma Kitchen.